The Oasis of Greek Diner Goodness in Charlotte
“This is what I grew up on,” says the chef at Landmark Diner in Charlotte, North Carolina, as he makes a dish that embodies the soul of Greek family-style cooking. For East Coast travelers familiar with the revered ritual of the Greek family diner, Landmark is an oasis, not just another diner.
Guy found out that the Landmark Diner has a noteworthy significance in Charlotte. They were the first to bring Northeast diner traditions and authentic Greek family diner cuisine to the South. Landmark has an enormous menu, and there’s really something for everyone—everything from chicken parm to meatloaf marsala, plus the dessert case that entranced Guy.
Spanakopita: Simple Done Right
The highlight of this segment was the spanakopita, and watching it come together was a masterclass in Greek home cooking. The chef began with vegetable oil and white, green, and dill onions. As the chef spoke, Guy learned the importance of dill in the dish—later on, he noted that “the dill really makes it” and “compliments nicely with the feta.”
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After the onions were sweated, an egg mixture was prepared with spinach, crumbled feta, and dill, then seasoned with salt and pepper. Then it was time for the phyllo work. Eight sheets were layered to make “a nice, big, crusty bottom” and more butter was added in between the layers because this is diner cooking, not diet food.
The spinach filling is also layered, and then more phyllo and butter are added in between each layer. The top gets the same eight-sheet treatment as the bottom, and they fold it over, finishing with olive oil before it goes into a 400-degree oven for 45 minutes to an hour. What do they get? 36 portions of golden, flaky perfection.
Guy Goes for the Corner Piece
Guy was excited to taste and knew just what he wanted: a corner piece. “See, I like the edge,” he said — a sentiment any spanakopita lover understands for maximum crispy phyllo action. His verdict? “That’s great… it’s simple done right. I’d eat that again. I’d eat that 36 more times.’’
Landmark diners supported him, describing the spanakopita as “nice and creamy like quiche” and crust layers “very tasty.” Just like the comfort food Burger & Truffle Fries in Chicago, Landmark shows that care goes a long way with traditional dishes. a Burger & Truffle Fries in Chicago
Tips from the Landmark Kitchen
If you’re going to make spanakopita, here’s what the Landmark team showed us.
Don’t skimp on the dill. It’s not just there to look pretty. It’s essential to the flavor along with the salty feta.
Use lots of phyllo layers. Eight on top and eight on bottom with oil in between for the signature crust.
Make sure to cut the spanakopita before baking, and then again after. This ensures every portion is clean enough to get to those crispy edges.
Beyond Spanakopita
Although the Greek classics dazzle, brother Larry is back in the kitchen scratch-making 20 to 30 baked items daily. The dessert case includes all time favorites like cheesecake, chocolate mousse cake, and cherry turnovers which Guy remarked are, “the size of your head.” Whether you want Tacos Al Pastor or a Cheeseburger Deluxe, the diner serves it up, but for Greek comfort food done family style, Landmark is the place to go.
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